Gluten-Free

Sautéed Escarole with Red Onion and Almonds

Avocado and Jícama Salad with Blueberries & Roasted Corn

Carrot Soup with Sage and Mint

Blistered Green Beans with Dijon Vinaigrette

Vegan Hoppin’ John (Black-Eyed Peas and Rice)

Skillet Tofu with Corn, Green Beans, and Tomatoes

Brown and Wild Rice Stuffed Peppers

Gluten-Free & Raw Vegan “Snickers” Bars

Maple-Glazed Baked Onions and Brussels Sprouts

Polenta with Mushrooms & Chickpeas (+ lots of variations)

Vegan Kale and Cabbage Colcannon

Lemony Rosemary Roasted Potatoes